Reisling; a white grape variety that originates from the Rhine region, is an aromatic grape that displays flowery, perfumed aromas as well as high acidity. Used to make dry, semi-sweet, sweet and sparking white wines, Reisling is included in the top three white wine varieties alongside Chardonnay and Sauvignon blanc.
Following a month of special pairings at Klosterhaus, each day suggesting a new Reisling wine to accompany diners’ dishes, we caught up with Klosterhaus’ General Manager Jakub to find out more about this unique wine!
1.What makes a Reisling Wine so unique, why is it the ‘Star of Germany’?
I believe the unique feature of Riesling is its ability to change through different parts across Germany. All 13 different regions produce contrasting styles of Rieslings and every single one of them has got its own personality.
2. What are the key identifiable flavour notes of a Reisling Wine?
Different Rieslings provide different tasting notes, these include green apple, peach, grapefruit. On the nose we can often also find a very distinguished smell of petrol, which usually happens with aged or vintage Rieslings.
3. Can you tell us about the Reisling wines featured on the Klosterhaus menu?
The four special wines available on the menu start with dry versions of Riesling and then continue towards the sweeter ones, such as the Spätlese and Auslese.
4. What kind of food groups pair best with a Reisling wine?
Personally, I always pair dry Rieslings with food that is very rich, fatty, such as German and Austrian cuisine. Sweeter Reisling wines are amazing with spicy food such as Asian cuisine.
5. What would be your perfect pairing from the Klosterhaus menu?
It would definitely be the Käsekrainer and a glass of the `Winkel` Kabinett Troken Schloss Vollrads, Rheingau. The richness of the sausage filled with cheese in combination with sauerkraut, which is high in acidity, finished with flavoursome truffle mash potatoes. A combination from heaven, I must say!